Alma record. (Alma, Mich.) 1878-1928, 1887-12-02
FARM TOPICS.
THE CHEERFUL FARM KITCHEN.

over IT, is about rs pleasant as any
spot on earth. The great stove with
its cheerfully singing kettle. the smooth
painted floor. the braided rug for moth
er's feet. the dear little squeaking
rocking chair in which she knits and
sews the geraniums aud petunias and
other easy-growing plants in the win
dows. the Big long table with plenty
of room for everybody and some to
spare-On which are served such meals
az only mother" can prepare. All!
we are sorry for the poor child that
does not get life start in such room!
Ii is to this big. pleasant-atmos phered
kitchen that the children can look for
comfort and pleasure in this growing
November weather. There is school, TO
be sure, but night sets IN almost as soon
as school closes. aud in the hours be-
tween q clock and bedt me somel hing
must be done for the ch ld whose natur-
al. healIhful cry il for something TO
do.
Il arranging for the water suppl. for
the stock. suiliciri cy Of water troi CHS
should he provided. and as many rs
VIII . We ample opportunities for all
the COWS TO dr nix without molestation
from the master cows of the herd.
-Four troughs are not too man, for
twelve or fifteen cows, and these should
be scattered widely apart or be so pro-
tected that one Ill natured animal may
not keep guard over them all. An ex-
cellent arrangement is to have an oc-
tagonal frame with trough on each
side, or one trough all around it, so
that every COW may have chance to
get TO the water.
The waste from the troughs should
be carried of To avoid ice around them
IN winter; and some provisions should
be made To empty the trou I'll, TO pre-
vent the accumulation OF lee Of that sea-
son. Where It is pract C ,ble. a con
slant flow Of water in the troughs
in the summer IS desirable, and for
tn purpose, where there is running
stream. a water ram may be used. or a
windmill with reservoir of sufficient
capacity TO supply all the. require
ments both of the cattle and the dairy
work.
HOW TO MAKE GOOD APPLE BUTTER
The first step is 10 boil down the
cider. III there is no set cauldron,
large kettles are hung upon an extern
por zed wooden crane, ia these, new
cider IN concentrated by boiling For
the best product, barrel of cider is
boiled down 10 eight gallons. While
the cider is being boiled. others prepare
the apples, by pairing and coring. or by
quarterng and removing the cores
Good sweet apples, those which will
readily cook tender are chosen Two
and half TO three bushels Of apples
are required for the barrel Of cider.
after 1t has been concentrated, and the
stirring. with wooken stirrer (hick orv
preferred), must bc continuous To pre-
vent scorching. The thick jclIey-like
consistency shows when the boiling is
suilic emit When the sauce is removed
from the fire. many add cinnamon and
allspice. The sauce is to be trans ferred
while yet hot, to the vessels in which
it is TO be kept; these should be wood
en- kegs or barrels or stoneware Jars.
Apple Butter is sometimes made with
out der, using molaSses and water
instead. When properly made it is IA
most excellent preserve, and vastly
more hcalthful than that which is cloy-
ing for an excess of sugar.
CLIMATE INFLUENCE ON CHEESE
While quality is conferred upon
cheese by care aud skill in making. and
by its contents of fat, there are some
other causes for the variation in quail
ty. Sol and climate have something
to do with quality. for they control. to
some extent. the character of the herb
age. and undoubtedlv food has much
TO do with the flavor of lis products.
Tie flesh Of animals acquires certain
qualities from the feed. Southdown
mutton. fed upon the rich heritage of
the downs" or hilly sea side pastures
on the chalk districts Of Southern Eng
land. and the tender high favored
meat of the Welsh mountain sheep. are
examples Of this fact. The hams of
Westphalia. fed upon the mast of the
forests. also have a most agreeable
flavor The wines Of some VINEYARDS
surpass those OF all others in richness
of flavor and the hops of certain local
tiles surpass all others IN desirable
qualities. Cons silently with these anal.
ogous facts. IL cannot he doubted that
the pasture. which is affected by soil
and climate. has some effect upon the
character of dairy products. But the
expert and experienced dairyman may
make up for all defects in these respects
by good culture. fertilizing. and the
growth of such croDS as VIII afford